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Recipe by Emporion
Chicken in potacchio is a traditional Italian recipe from the Marche region. The term 'potacchio' refers to the cooking technique that uses white wine and tomato to create a flavorful sauce. The chicken, cut into pieces and slowly cooked, turns out tender and tasty. This dish is perfect for a family dinner or for special guests.
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 15: Start by making a very fine mince of garlic (peeled) and rosemary (only the leaves)
Step 2 of 15: Brown the rabbit in oil in a wide pan
Step 3 of 15: I recommend doing this over medium heat until it reaches a good golden color
Step 4 of 15: When almost done, add the mince and continue for a few minutes, perhaps lowering the flame and turning the pieces of meat several times
Step 5 of 15: Try not to let the garlic burn
Step 6 of 15: Add the wine and let it evaporate
Step 7 of 15: Add the tomato paste diluted with a little water (2-3 tablespoons) and finish cooking
Step 8 of 15: In this regard, keep in mind that rabbit, more than chicken, tends to stay tough; so cook slowly over low heat with the lid on
Step 9 of 15: If necessary, add a spoonful of hot water from time to time to prevent everything from drying out too much
Step 10 of 15: After about 45 minutes, test the texture of the meat with a fork
Step 11 of 15: Let the excess liquid dry out by removing the lid and increasing the heat
Step 12 of 15: Season with salt and finish with a little black pepper
Step 13 of 15: Do not be afraid of the large amount of garlic
Step 14 of 15: If everything has gone well, you will not even notice it and you can pour the sauce over the meat arranged on the serving dish
Step 15 of 15: If you manage this, you will also be ready for the fried egg
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains nickel
In gray: not detected
| Average values | Per serving380 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 3,101 kJ741 kcal | 817 kJ195 kcal |
| Fat | 56.34 g | 14.84 g |
| of which saturated fatty acids | 14.24 g | 3.75 g |
| Carbohydrates | 5.62 g | 1.48 g |
| of which sugars | 4.59 g | 1.21 g |
| Fibre | 1.21 g | 0.32 g |
| Protein | 44.53 g | 11.73 g |
| Salt | 0.42 g | 0.11 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
